Put garlic and oil into a saucepanHeat on very, very low flame until gently simmering. Simmer about 5 minutes, until garlic softens. Be certain that garlic does not burn.Turn off flame and let rest for at least an hour or two, until cooled.Pour into serving bowl and refrigerate at until 2 hours before usingServe at room temperatureServe with challah, foccacia, or any fresh crispy bread

Notes

Leftover oil may be used as part of a pasta sauce

Whole peeled garlic from a jar works just fine in this recipe.Garlic can be minced if preferred, and then cooked.